Foryoueats: Sesame Miso Hot Pot (Goma Miso Nabe)

Ingredients

• 1½ lb napa cabbage (8 leaves)
• 5 green onions/scallions (2 oz, 57 g)
• 6 stalks mizuna (Japanese mustard green) (3 oz, 85 g; or other leafy greens)
• 1 bunch garlic chives (Chinese chives or Nira) (2 oz, 57 g)
• 2 pieces aburaage (deep-fried tofu pouch) (1.4 oz, 40 g)
• 1 medium-firm tofu (momen dofu) (14 oz, 397 g)
• 1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms)
• 1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms)
• 1 carrot (5 oz, 140 g)
• 1 gobo (burdock root) (5 oz, 140 g)
• 1 lb thinly sliced pork loin (skip for vegan/vegetarian)
• For the Broth:
• 5 cups water
• 1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece)
• 4 dried shiitake mushrooms (2/3 oz, 20 g)
• 3 Tbsp toasted white sesame seeds
• 2 cloves garlic
• 2 Tbsp sake
• 1 Tbsp mirin
• 4 Tbsp miso (to taste; I use Hikari Miso® Kodawattemasu; adjust the amount based on the type you use)
• For the Seasonings (optional):
• Diamond Crystal kosher salt
• doubanjiang (spicy chili bean paste)
• shichimi togarashi (Japanese seven spice)